I use large eggs. If you keep it nice and cool during delivery and it's going somewhere nice and cool, sure!
First of all, I wanted to thank jkalman for this thread. I read through the whole thing (took me three days...in between kids/housework) and finally had the courage to try it last night. It actually worked! The texture was wonderful! However, my DH and one teenage DS both thought it wasn't sweet enough. Apparently, no member of my family has ever met anything too sweet!
So....this morning, I tried it again, but increased the sugar by 50 percent
I wanted a buttercream that wasn't too sweet. I couldn't decide what to make so let the hubby do the picking. Last night I made both the SMBC and a vanilla pudding bettercream and did a test taste with the very picky hubby: One chocolate cupcake with SMBC and another with the bettercream. It took forever for him to decide going back and forth between the two. It was hard to decide at first but after he finished up the cupcakes, he said that the SMBC was WAY better: He preferred the silky smooth texture as well as the aftertaste with the SMBC. Both weren't too sweet but textures were so different between the two. I can't wait to try adding the different flavoring for fillings with the SMBC
I have a great butter cookie recipe that uses only the yolks, but how many batches of cookie dough can a girl make??
Are the poor yolks doomed? Do they just get :gulp: tossed
I need to know.
Citrus curds. Brought home for the dog...occasionally washed down the sink.
I toss them out but I'd love to get a way to utilize them
What is SMBC, I have not heard of it, is it butter cream frosting? I feel silly asking, but education doesn't come easy!
SMBC = Swiss meringue buttercream, it's an egg whites based buttercream, very silky an delicious
Any idea how many batches it takes to cover a 6/9/12 and maybe 2 doz. cupcakes?
OK I was one of those chickens who was too afraid to try this after an unfortunate IMBC experiment tasting like sticks of butter. Anyway, I decided today was the day and I went for it. I bought pasteurized whole eggs (just to be safe), and used the small-batch version link on page 1 of this post. I subbed vanilla bean paste for vanilla extract (it's like a syrupy vanilla bean--I got mine at Fresh Market) and all I can say is YUMMY DANCE WITH JAZZ HANDS!!!! OMG is this stuff good! Nothing but SMBC for me from now on! Please give it a try if you haven't it's soooooo good, very easy and (most importantly) it tastes like really yummy vanilla whipped cream-not like sticks of butter! WOO-HOO!
ADoes it buttercream work good with fondant?! Sorry maybe dumb question but I'm still learning :) thanks in advance for your response
Yes kay 12, it does. Just make sure you firm it up in the fridge before you put your fondant on. And remember that your fondant will only look as smooth as you coating of buttercream is.